New!
2015 Truro Vineyards Chardonnay
Winemaker: Matyas Vogel/David
Roberts Jr.
Grapes:
100% Chardonnay
Fermentation/ Barrel Aging: Partial
malolactic, 2 months in oak.
Alcohol: 12%
Tasting Notes: Our classic
east coast Chardonnay. Aromas of fresh pear and vanilla, flavors of tart green
apple with a mouth watering crispness, offers a soft creamy finish, lightly
oaked. One of our most popular varietals.
New! 2014
Truro Vineyards Cabernet
Franc
Winemaker: Matyas Vogel/David
Roberts Jr.
Grapes: 100%
Cabernet Franc
Fermentation/ Barrel Aging: over 20
months in oak barrels.
Alcohol: 13%
Tasting Notes: Amazing color
extraction in this medium bodied red, shows nice ripe fruit up front.
Beautifully balanced with flavors of tart cherries and a hint of mint.
Versatile and food-friendly this easy drinking red finishes with gentle herbal
tannins and light spice.
New! 2014 Truro Vineyards Merlot
Winemaker: Matyas Vogel/David
Roberts Jr.
Grapes:
100% Merlot
Fermentation/ Barrel Aging:
Extended maceration in vats followed by 22 months in oak.
Alcohol: 13.7%
Tasting Notes: The first thing
you'll notice about our Merlot is its rich ruby color. It opens with the
aromas of current and black cherry and has a smooth, jammy quality that will
keep you interested. Perfect to drink now or great to cellar and enjoy in
a year or two.
GAMBERETTI
E PESTO PASTA
The intense flavors of the garlic, fresh basil, toasted pine
nuts, cheese and fragrant olive oil can overpower many wines. Not so with this pesto since toasting the
pine nuts allows the sauce to mellow out to gain a richer, deeper flavor and
makes a perfect pairing with Truro
Vineyards Chardonnay. Adding shrimp
to this dish complements the Chardonnay
further. The shrimp draws out the
fruitier flavors in the wine.
2 cups well-packed fresh basil leaves
2 tablespoons toasted pine nuts
4 tablespoons grated Pecorino-Romano cheese
6 tablespoons olive oil plus 2 more tablespoons for later
use
2 teaspoons minced garlic
OR
You may purchase your favorite store-bought pesto. You will need about 1 1/2 cups pesto
1 pound shrimp, peeled and deveined
1 pound penne or other tubular pasta to your taste
In a food processor fitted with steel blade, combine the
first five ingredients except for the 2 tablespoons of olive oil which will be
used later for the shrimp. Process until
smooth.
In a large sauté pan, heat remaining
2 tablespoons olive oil over medium-high heat. Season the shrimp with a light
sprinkling of kosher salt and add to the pan, cooking until pink and done,
stirring occasionally, around 4-5 minutes.
Remove from heat and add pesto to
sauté pan. Cover and keep warm.
Boil salted water, and then drop in pasta. Cook pasta al dente. The moment pasta is drained, transfer to a
warm serving bowl, add the pesto-shrimp sauce, toss thoroughly but rapidly, and
serve immediately.
Serves 4
Note: The pesto may
be prepared several days ahead. Remove
from refrigerator a couple of hours before sautéing the shrimp.
----------------
ROPA
VIEJA
The Spanish literal translation of Ropa Vieja is "Old
Clothes". When the meat is cooked and
then later shredded, it resembles a tattered mess hence "old clothes". This tasty dish is usually served with white
rice and ripe plantains. We also like to
serve it with black beans sometimes.
Truro Vineyards Cabernet Franc is a dry red
wine with nice fruit, herbs and spice notes that enhances the flavors of the
beef and the sauce for this earthy dish.
3 pounds flank steak
2 bay leaves
1 large onion cut in half
2 whole ripe tomatoes
2 celery ribs cut in halves
1 tablespoon salt
In a suitable soup kettle or Dutch oven, place the meat, bay
leaves, onion, tomatoes, celery, and salt.
Cover with cold water and bring to a rapid boil. Skim several times. Lower heat to a simmer and cook until meat is
fork tender, about 1 ½ hours or more.
Allow meat to cool in stock, and then remove to platter and shred. Strain stock and reserve 1 cup for later use
in the sauce and any remaining stock save for a hearty soup. This can be prepared one or two days ahead if
desired.
For the sauce:
¼ cup olive oil
1 large onion, chopped
1 green pepper, chopped
4-6 cloves garlic, minced
2 bay leaves
1 teaspoon dried oregano or more to taste
1 teaspoon ground cumin or more to taste
1 (15-oz. can) tomato sauce
½ teaspoon sugar
1 tablespoon wine vinegar
1 cup stock reserved from flank steaks
Salt to taste
1 cup Truro Vineyards Cabernet Franc
1 (8-oz. can) Le Sueur peas, drained (optional)
1 (2-oz. jar) sliced pimentos, drained (optional)
Heat oil on medium-high heat in a large sauté pan. Add onion and green pepper. Sauté until onion is translucent. Add the garlic, bay leaves, oregano, and
cumin. Cook for about 5 minutes.
Combine tomato sauce, sugar, vinegar, stock, salt, and red
wine. Add to vegetable mixture. Stir to mix well and bring to a boil. Lower heat and cook for approximately 30
minutes, stirring at intervals.
Add the shredded meat to the sauté pan covering the meat
with the sauce. Cover and simmer for
another 30 minutes, stirring occasionally.
When ready to serve, the Ropa Vieja can be garnished with Le Sueur peas
and pimento slices.
This can be prepared a day or two in advance and the flavors
will meld even better. This dish freezes
very well should you have any left over.
Serves 8
-------------
Steak
Flatbread
Flatbread,
with a few gourmet ingredients, makes a creative option for finger food
appetizer or as a casual meal. Caramelized onions blend perfectly with this steak. Add a little
artisanal flair by using mild, pickled peppers and you have the makings of a
delicious flatbread that can only be enhanced further by the addition of Truro
Vineyard's Merlot. This fruit-forward Merlot with its velvety finish
responds very well to this deeply savory flatbread.
5
tablespoons extra-virgin olive oil, divided
1
large onion, halved, root to top and thinly sliced crosswise
1/4
teaspoon salt
1/2 teaspoon
freshly ground pepper
1/2 lb. skirt
steak or 1/2 lb. hanger steak
2
tablespoons mild, pickled red chili peppers, thinly sliced
1/2
cup prepared pizza sauce or marinara sauce
1 pre-made
pizza dough, about 20 ounces
1
scallion, very thinly sliced on the diagonal
5-6 ounces
grated Jack cheese
Place oven rack in the lowest position; preheat to 450°F. Coat a large
baking sheet with cooking spray.
Heat 3 tablespoons olive oil in a large sauté pan over medium-high
heat. Add onions and cook, stirring occasionally, until starting to brown,
about 6 minutes. Reduce heat to low, cover and cook, stirring occasionally,
until very soft and golden, 5 to 8 minutes more. Set aside.
Season steak with salt and seasoned pepper.
In the same sauté pan, heat
remaining 2 tablespoons olive oil over medium heat. Add steak to pan and let
sear until browned, about 2 minutes. Flip over and sear on other side for 2
minutes. Remove steak from pan and let rest for 10 minutes. Slice into 1/2-inch strips
Place the pizza dough on the baking sheet. Spread the sauce on the pizza and top with
the steak, onions, pickled pepper, and cheese.
Bake pizza on the bottom rack until the crust is crispy and golden and
the cheese is melted, 10 to 12 minutes. Top with scallions. Slice and serve.
Serves 4
Note: Can also be
made with pizza dough made from scratch.
If so, I will roll out the dough in an elongated shape to look more like
flatbread. Pre-bake the dough for about
10 minutes before proceeding with this recipe.
All Recipes Compliments:
Judy Aguera
Culinary Advisor
Truro Vineyards of Cape Cod
